If you’re on the hunt for a hearty and comforting meal that’s packed with flavor, our Bean Chili Recipe has got you covered. In just under an hour, you can have a pot of this savory delight simmering on your stove, filling your kitchen with an irresistible aroma. The focus here is on simplicity without compromising on taste–a true time-saver for busy weeknights.
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I remember the first time I made this recipe; it was a cold winter night, and my family had gathered for our annual holiday game night. As the chili simmered on the stove, its rich aroma drew everyone into the kitchen, sparking conversations and childhood memories. To this day, it’s a staple at our family gatherings, always bringing comfort and warmth.
Why You’ll Love This Recipe
This bean chili is a fantastic blend of ease and deliciousness. It’s a one-pot wonder, minimizing clean-up time. The ingredients are pantry staples, ensuring no extra grocery trips. Perfect for vegetarians, it’s also versatile enough to adapt to Meat Lovers with the addition of ground beef or turkey. Plus, it’s a crowd-pleaser that can easily feed a large group or be saved for meal prep.
Ingredients Notes
This recipe uses canned beans for convenience, but feel free to substitute with freshly cooked beans if you prefer. Use diced tomatoes with Green Chilies to add a touch of spice, or regular diced tomatoes for a milder flavor. Experiment with different types of beans, such as black beans or pinto beans, to suit your taste. Fresh garlic is recommended, but garlic powder can be a quick alternative.
Recipe Steps
Step 1
In a large pot, heat two tablespoons of olive oil over medium heat. Add chopped onions and garlic, sauté until the onion is translucent.
Step 2
Add bell peppers and continue to cook for another 3-4 minutes until they soften. Stir in cumin, chili powder, and paprika for an aromatic base.
Step 3
Pour in canned tomatoes, including the juice, and mix well with the sautéed vegetables. Allow the mixture to simmer, unleashing the flavors.
Step 4
Add in the canned beans and vegetable broth. Stir to combine all ingredients, let it simmer on low heat for 20-30 minutes, stirring occasionally.
Step 5
Season with salt and pepper to taste. Before serving, sprinkle fresh cilantro on top for a pop of color and freshness.
Storage Options
Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. For freezing, portion the chili into freezer-safe containers and it will keep well for up to 3 months. To reheat, thaw overnight in the fridge and heat on the stove or microwave.
Variations & Substitutions
Feel free to add cooked quinoa or barley for a heartier texture. For a smoky twist, include a chipotle pepper in adobe sauce. For those avoiding legumes, substitute beans with cubed Sweet Potatoes. Adjust spices to your liking for a more personalized touch.
Serving Suggestions
Serve this chili steaming hot, topped with shredded cheese, sour cream, or avocado slices. It’s perfect alongside cornbread or a fresh green salad. Ideal for cozy indoor dining or as a warming dish at picnics and outdoor events. Great for meal-prepped lunches or dinners throughout the week.
frequently asked questions
Can I make this chili in a Slow Cooker? Absolutely! To adapt this recipe for a slow cooker, saute the onions and garlic first, then add all ingredients to the cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Is this chili spicy? The spice level is moderate due to the chili powder and diced tomatoes with green chilies. If you prefer it less spicy, opt for regular diced tomatoes and reduce the chili powder to suit your taste.
Can I add meat to this chili? Yes, including browned ground beef or turkey can be a great addition. Simply brown the meat in the pot before adding the onions and garlic. Drain any excess fat if necessary before continuing with the recipe.
Bean Chili Recipe
Ingredients
Main Ingredients
- 1.5 cups kidney beans canned, drained and rinsed
- 1 cup tomato sauce use low sodium for healthier option
- 1 medium onion chopped
- 1 tbsp chili powder
- 0.5 tsp salt to taste
Instructions
Preparation Steps
- In a large pot, heat olive oil over medium heat and sauté onions until translucent.
- Add the chili powder and cook for another minute.
- Stir in kidney beans, tomato sauce, and salt. Bring to a boil.
- Reduce heat and simmer for 20-25 minutes, stirring occasionally.
